Tuesday, May 5, 2015

The Perfect Chocolate Chip Cookie?

My quest for the best chocolate chip cookie continues. I think I mentioned that I was making good on my threat to go through the last 7 years of Cook's Illustrated magazines in SP's office. Well, I did. And then I enlisted someone to help me recycle them (because I feared the ripped up issues never departing the house if I left the recycling to SP). Once he realized just what I'd done, he wasn't too happy. But, I came across this Perfect Chocolate Chip Cookie recipe from the May~June 2009 issue. So I think he's forgiven me. A bit.
I don't know if these are the perfect chocolate chip cookie, but they are definitely a pretty darn good chocolate chip cookie. In this recipe the majority of the butter is melted and browned and then the remaining butter is stirred into the browned butter and melted. It also uses dark brown sugar instead of light brown sugar.
Our browned butter got little browned bits in it. The other "trick" is to let the dough rest and absorb some sugar. Instead of using an electric mixer or stand mixer, you whisk, let the dough rest, whisk again, and rest it again, and do it a couple of times. It requires a bit more elbow grease than other chocolate chip cookie recipes.
The cookies also are bigger than usual - a whole 3 tablespoons of dough for each cookie.
The cookies were crisp on the edges, soft in the middle, with gooey chocolate. I was very happy they didn't turn our like thin pancakes with chip islands in the middle. 
I'm not ready to end my quest for the perfect chocolate chip cookies, but these are pretty darn close. They also keep well - even after a week, they weren't too dried out.

Recipe here.

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